One Pot Chicken and Rice Recipe

INTRODUCTION

One pot chicken and rice recipe delivers classic comfort where bone-in chicken thighs roast atop seasoned rice creating self-basting system that keeps chicken incredibly juicy while rice absorbs flavorful drippings throughout cooking. This complete meal eliminates traditional multi-dish preparation by layering ingredients strategically—aromatics build flavor base, rice cooks in seasoned broth below, and chicken nestles on top allowing rendered fat to drip down infusing every grain with savory essence. The brilliant technique produces crispy-skinned chicken over perfectly fluffy rice infused with chicken drippings in just 45 minutes using single oven-safe skillet. This recipe joins our collection of easy one pot meals proving simple ingredients become extraordinary through proper layering and technique.

WHY THIS CHICKEN AND RICE WORKS

The brilliance of this one pot chicken and rice lies in strategic layering where each component enhances others during cooking—chicken fat bastes rice while rice steam keeps chicken moist, creating synergy impossible when elements cook separately. Bone-in, skin-on chicken thighs provide superior flavor and moisture compared to breasts, staying tender through longer cooking required for rice while skin crisps beautifully exposed to oven heat. Aromatics like onion, garlic, and bell peppers sautéed first build flavor foundation before rice and broth join pot, then chicken arrangement on top creates self-sufficient cooking system requiring no basting or monitoring. The result delivers restaurant-quality chicken over pilaf-style rice where every bite carries concentrated chicken essence throughout grains.

One Pot Chicken and Rice Recipe

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Classic comfort where bone-in chicken thighs roast over seasoned rice creating self-basting system that keeps chicken juicy while rice absorbs flavorful drippings.

• Total Time: 60 minutes
• Yield: 6 servings 1x

Ingredients

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• 6–8 bone-in, skin-on chicken thighs (about 2.5 lbs)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 1/2 cups long-grain white rice
• 1 medium onion, diced
• 1 bell pepper (red or yellow), diced
• 3 cloves garlic, minced
• 2 3/4 cups chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon cumin (optional)
• 1 bay leaf
• 2 tablespoons butter
• Fresh parsley, chopped

 

• Lemon wedges for serving

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Instructions

• Preheat oven to 375°F (190°C).
• Pat chicken thighs completely dry with paper towels.
• Season both sides with salt, pepper, paprika, garlic powder, and thyme.
• Let chicken rest at room temperature 15-20 minutes.
• Heat olive oil in large oven-safe skillet over medium-high heat.
• Add chicken thighs skin-side down in single layer.
• Sear undisturbed 4-5 minutes until golden-brown.
• Flip and sear other side 2-3 minutes.
• Transfer chicken to plate, leaving fat in pan.
• Reduce heat to medium, leave 2 tablespoons fat in skillet.
• Add onion and bell pepper, sauté 3-4 minutes.
• Add garlic, cook 30-60 seconds until fragrant.
• Stir in tomato paste, cook 1 minute.
• Add rice, stir to coat grains 2-3 minutes.
• Pour in chicken broth, scraping up browned bits.
• Add Italian seasoning, cumin if using, bay leaf, salt, and pepper.
• Stir in butter until melted.
• Bring to boil, then remove from heat.
• Nestle chicken thighs skin-side up on rice.
• Cover skillet tightly with lid or foil.
• Bake covered 30 minutes.
• Remove lid, bake uncovered 10-15 minutes until skin crisps.
• Check chicken reaches 165°F (74°C) internal temperature.

 

• Rest 5 minutes, discard bay leaf, fluff rice, and serve.

Notes

• Use bone-in, skin-on thighs for best flavor and moisture
• Pat chicken completely dry for crispy skin
• Don’t skip searing – builds flavor and renders fat
• Toast rice with aromatics for nutty depth
• Keep chicken skin above liquid level when arranging
• Cover tightly to trap steam for cooking rice
• Uncover at end to crisp skin
• Rice absorbs chicken drippings creating incredible flavor
• Let rest before serving for best texture

 

• Freezes well for meal prep

• Author: David Cooper
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: One Pot Oven-Baked
• Cuisine: American

Nutrition

• Serving Size: 1 serving (1 thigh with rice)
• Calories: 485 kcal
• Sugar: 3g
• Sodium: 765 mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 125mg

ESSENTIAL INGREDIENTS

Chicken:

• 6-8 bone-in, skin-on chicken thighs (about 2.5 lbs)
• 2 tablespoons olive oil for browning
• Salt and black pepper to taste
• 1 teaspoon paprika for color
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme

Rice & Aromatics:

• 1 1/2 cups long-grain white rice (jasmine or basmati)
• 1 medium onion diced
• 1 bell pepper (red or yellow) diced
• 3 cloves garlic minced
• 2 3/4 cups chicken broth
• 1 tablespoon tomato paste for depth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon cumin (optional)
• 1 bay leaf

Finishing Touches:

• 2 tablespoons butter for richness
• Fresh parsley chopped for garnish
• Lemon wedges for serving
• Additional salt and pepper to taste

FOOLPROOF ONE POT METHOD

Chicken Preparation: Pat chicken thighs completely dry with paper towels removing all surface moisture—this crucial step ensures crispy skin rather than steamed, rubbery texture. Season both sides of chicken generously with salt, black pepper, paprika, garlic powder, and dried thyme, pressing seasonings into skin and meat. Let seasoned chicken rest at room temperature 15-20 minutes while preparing other ingredients, allowing seasonings to penetrate and meat to lose chill for more even cooking.

Searing Chicken: Heat olive oil in large oven-safe skillet or Dutch oven (at least 12 inches wide with high sides and lid) over medium-high heat until shimmering. Add chicken thighs skin-side down in single layer without crowding—work in batches if necessary. Sear chicken undisturbed 4-5 minutes until skin releases easily and develops deep golden-brown color. Flip chicken and sear other side 2-3 minutes—chicken doesn’t need to cook through completely as it finishes in oven. Transfer seared chicken to plate and set aside, leaving rendered fat in pan for building rice base.

Aromatic Rice Foundation: Reduce heat to medium and pour off excess chicken fat leaving about 2 tablespoons in skillet. Add diced onion and bell pepper to pan, sautéing 3-4 minutes stirring occasionally until softened and edges begin caramelizing. Add minced garlic and cook 30-60 seconds stirring constantly until fragrant. Stir in tomato paste, cooking 1 minute to develop deeper flavor and remove raw taste. Add dry rice to skillet, stirring to coat every grain with aromatic mixture and fat—this toasting step builds nutty depth similar to pilaf preparation. Stir rice 2-3 minutes until some grains turn translucent around edges.

Liquid Addition: Pour chicken broth into skillet, stirring to combine with rice and scraping up any browned bits stuck to bottom. Add Italian seasoning, cumin if using, bay leaf, and season with salt and pepper—remember rice will absorb significant saltiness so liquid should taste well-seasoned at this point. Stir butter into rice mixture allowing it to melt and enrich cooking liquid. Bring mixture to boil over medium-high heat, then immediately remove from heat once boiling begins.

Chicken Arrangement & Baking: Nestle seared chicken thighs skin-side up on top of rice mixture, arranging pieces so they don’t overlap and skin remains exposed above liquid level—submerged skin won’t crisp properly. Spoon small amount of rice mixture over any exposed meat (not skin) to keep it moist during baking. Cover skillet tightly with lid or aluminum foil. Transfer covered skillet to preheated 375°F (190°C) oven and bake 30 minutes covered. After 30 minutes, carefully remove lid and continue baking uncovered 10-15 minutes until chicken skin crisps, internal temperature reaches 165°F (74°C), and rice absorbs all liquid becoming tender and fluffy. If rice seems dry before chicken finishes, add splash of hot broth or water.

Resting & Serving: Remove skillet from oven and let rest 5 minutes before serving, allowing rice to finish absorbing any remaining liquid and chicken juices to redistribute. Discard bay leaf. Fluff rice gently with fork, being careful not to break apart chicken skin. Taste rice and adjust seasoning with additional salt and pepper if needed.

CREATIVE SERVING AND STORAGE

Serving Suggestions: Serve chicken thighs directly from skillet over generous portions of seasoned rice, spooning any pan drippings over top. Garnish with fresh chopped parsley and serve with lemon wedges for brightness cutting through rich chicken fat. Simple green salad or roasted vegetables alongside complete meal beautifully, though this one pot dish provides satisfying dinner requiring no additional sides for busy weeknights.

Storage Guidelines: Store leftover chicken and rice together in airtight container refrigerated up to 4 days. Chicken skin loses crispness when stored but meat and rice remain flavorful—reheat gently in oven at 350°F until warmed through, or microwave individual portions. Rice may dry slightly during storage—sprinkle water over portions before reheating to restore moisture. Freezing works well—cool completely, freeze in portions up to 3 months, then thaw overnight in refrigerator before reheating thoroughly.

CONCLUSION

This one pot chicken and rice recipe demonstrates how strategic ingredient layering creates complete meal where each component enhances others during cooking. The self-basting technique where chicken drippings infuse rice while rice steam keeps chicken moist produces restaurant-quality results impossible when elements cook separately. Whether feeding busy families on weeknights or seeking impressive yet achievable dinner for guests, this reliable recipe proves that classic comfort food welcomes everyone to table where simplicity meets exceptional flavor. For more inspiring single-pot dinners, explore our complete collection of easy one pot meals featuring pasta variations, chicken dishes, beef meals, and comforting soups.